Beef Stroganoff

Recipe by: Dimitra Goulaptsi

Beef Stroganoff is a classic Russian-inspired dish that has captured the hearts—and palates—of people around the world. This rich and creamy version brings together tender beef fillet strips with earthy mushrooms, tangy mustard, and the smoky depth of paprika. The sauce is elegantly thickened with cream and chicken broth, forming a luxurious coating that complements every bite. A dish of warmth and comfort, it’s perfect for both casual dinners and impressive gatherings. With a simple, step-by-step cooking method, it delivers bold flavors without complication. Serve it hot over pasta or rice, and garnish with fresh parsley for a hearty, irresistible meal that’s bound to become a family favorite.

Beef Stroganoff

Recipe by Dimitra Goulaptsi

Course: Main courseCuisine: RussianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

440

kcal

Total time

40

minutes

Tender beef fillet cooked in a creamy mushroom and mustard sauce, flavored with smoked paprika and finished with fresh parsley. A hearty and elegant dish for any occasion.

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Ingredients

Metric US

• 500 g 17.6 oz Beef fillet, cut into strips

• 1 1 Medium Onion

• 1 1 Garlic clove

• 15 g 0.5 oz Butter

• 15 ml 0.5 fl oz Olive oil

• 250 g 8.8 oz White Mushrooms, sliced

• 50 ml 1.7 fl oz White Wine

• 20 g 0.7 oz All-purpose Flour

• 1/2 tsp 1/2 tsp Hot smoked Paprika

• 150 g 5.3 oz Heavy Cream

• 1 tsp 1 tsp English Mustard

• 1/2 tsp 1/2 tsp Worcestershire sauce

• 100 ml 3.4 fl oz Low-sodium Chicken broth

• Chopped fresh Parsley

How to make Beek Stroganoff

• Sauté the chopped onion in olive oil over low heat for about 8 minutes. Add the minced garlic after a couple of minutes.
• Add butter and sliced mushrooms, cooking until they soften. Pour in the wine and simmer until the liquid evaporates. Remove solids and set aside.
• Pat dry the beef fillet and cut into 1 cm thick strips. Season with salt, pepper, paprika, and coat with flour.
• In a hot skillet, sear the beef strips on both sides until browned.
• Return the mushrooms to the pan, add broth, mustard, Worcestershire sauce, and cream. Stir well and cook for 1 minute. Remove from heat and sprinkle with parsley.
• Serve hot over pasta or rice.

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